Step-by-Step Instructions

1. 1.Prepare and Soak Rice

   Take 2 cups of Basmati rice, wash it thoroughly, and then soak it in water for 30 minutes. Set aside.

2. 2.Cut Paneer

   Cut 200g of paneer into desired cubes. Keep them ready for marination.

3. 3.Prepare Marinade Base

   In a bowl, combine 1/2 cup curd, 1 tbsp Kashmiri red chili powder, 1/4 tsp turmeric, 1/2 tbsp coriander powder, 1/4 tsp cumin powder, 1/4 tsp black pepper powder, 1/2 tbsp garam masala, 1 tbsp biryani masala, 1 tbsp ginger-garlic paste, juice of 1/2 lemon, salt to taste, and 2 tbsp roasted gram flour. Mix well to form a smooth paste.

4. 4.Marinate Paneer for Tikka

   Take out about 2 tablespoons of the prepared marinade into a separate small bowl. Add 7-8 paneer cubes to this small portion and mix gently to coat. Set aside for frying later.

5. 5.Prepare Main Paneer Mixture

   To the remaining marinade in the large bowl, add a few mint leaves, a large handful of crushed fried onions, 1/2 chopped tomato, 2 slit green chilies, and 2 tablespoons of cooking oil. Mix everything thoroughly. Then, add the remaining paneer cubes and gently fold them into the mixture, being careful not to break them. Marinate this mixture for 30 minutes.

6. 6.Fry Paneer Tikka

   Heat cooking oil in a pan. Add a few curry leaves. Once hot, add the paneer cubes marinated for tikka (from Step 4) and fry them until they are golden brown on all sides. Remove and set aside.

7. 7.Cook Basmati Rice

   In a large pot, bring water to a boil. Add 2 bay leaves, 2 star anise, 2 small pieces of cinnamon stick, 2 black cardamoms, 3-4 green cardamoms, 5-6 cloves, 1/2 tsp black peppercorns, 1 tbsp fennel seeds, 1 large biryani leaf, salt to taste, and 2 tbsp ghee. Once the water is boiling, add the soaked basmati rice. Cook the rice until it is 90% done (it should break easily but not be mushy).

8. 8.Strain Rice

   Carefully strain the cooked basmati rice, ensuring the whole spices remain with the rice. Set aside.

9. 9.Cook Paneer Gravy

   In a large pot (the same one used for frying paneer or a fresh one), add 1 tbsp ghee. Once hot, add the main marinated paneer mixture (from Step 5). Add 3-4 tablespoons of water (you can rinse the marinade bowl with this water). Cook on a low flame, stirring gently, until the oil separates from the gravy and the mixture thickens. If the gravy is too thick, add another 2 tablespoons of water and continue cooking until the desired consistency is reached.

10. 10.Layer Biryani for Dum

    Once the paneer gravy is ready and oil has separated, spread the cooked basmati rice evenly over the gravy in the pot. Sprinkle fried onions, cashews, and raisins over the rice. Then, sprinkle chopped coriander leaves. Arrange the fried paneer tikka pieces on top of the rice. Drizzle 1 tablespoon of ghee over the entire layer.

11. 11.Dum Cooking

    Using a spoon, make 4 small holes in the rice layer. Pour about 2 teaspoons of water into each hole. Cover the pot with a tight-fitting lid. If your lid has a vent hole, plug it with a clove to ensure no steam escapes. Cook on a very low flame for 10-15 minutes to allow the flavors to meld and the rice to finish cooking through steam.

12. 12.Serve Paneer Biryani

    After 10-15 minutes, turn off the flame and let the biryani rest for a few minutes. Gently open the lid and fluff the biryani from bottom to top with a spatula to mix the gravy and rice. Serve hot with raita and sliced cucumbers and onions.